Perfect for gift giving, this Homemade Caramel Candy is even better than store bought! You only need a few ingredients to make this irresistible homemade candy.
These homemade caramel candies are perfect for a goodie plate! Pair them up with Meringue Cookies, the Best Sugar Cookies, Peanut Butter Blossoms and Hot Cocoa Cookies for the perfect goodie plate.
If there is one thing I get excited about every time December comes around, it’s the candy-making. Growing up, my mom always went crazy making candy for neighbor gifts, so homemade candy always makes me think of her. And as much as I love a good assortment of candy, the homemade caramel is where it’s at for me!!
Caramel Candy Ingredients
You only need 4 ingredients for this recipe!
Butter – I use unsalted because that is what I have on hand, but both will work here!
Light Corn Syrup – You probably have a bottle on hand after making that Pecan Pie for Thanksgiving, so this is a great way to use some of that up!
Sugar – You just need regular granulated sugar for this recipe.
Heavy Cream – Last but not least, you’ll need heavy whipping cream.
How to Make Homemade Caramel
1: Combine all of the ingredients in a 3 quart pan. DO NOT use a smaller pan. Even if it looks like it will fit. The mixture will bubble up a lot and even with a 3 quart pan, the caramel will come up to the edge.
2: Place the pan over medium-high heat and bring it to a boil, stirring the whole time.
3: Once it is boiling, let it cook. Keep stirring it occasionally.
4: The caramel mixture will start off quite light, but will start to darken as it cooks.
5: Keep checking and stirring occasionally. If using a candy thermometer, it should be in your pan now. If you don’t have a thermometer, read my instructions below. Cook until 238ºF.
6: Pour the caramel mixture into a baking pan that has been lined with parchment paper and buttered.
7: Let the caramel set up – at least 2 hours.
8: Remove the caramel from the pan using the parchment paper and cut it into squares.
Making Caramel Without a Thermometer
Candy thermometers are known to be pretty fickle. And they aren’t always accurate. If you are using a thermometer, I always suggest testing it before using it. Even if you used it last year and it was right. Even if you used it last week. (To test it, place it in a pan with water and bring it to a boil. It should read 212ºF at boiling. If it is off, you’ll just need to use some basic math to figure out the temperature on the thermometer.)
And honestly, even with an accurate candy thermometer, it’s just as easy to make this caramel recipe without a thermometer.
To make the candy without a thermometer, make the recipe as indicated, but keep a bowl of ice water close by. When the caramel starts darkening, test it by putting a small spoonful of the caramel into the ice water. If the caramel keeps its shape, but is pliable, it is done. Just be cautious of overcooking the caramel – it will get hard instead of pliable if it is overcooked.
More Homemade Candy Recipes
Cranberry Pistachio Fudge
Shaggy Dog Candy Recipe
Cherry Nut Chocolates
Pumpkin Fudge
Blonde Rocky Road
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Homemade Caramel Candy
Ingredients
- 1/2 cup butter plus more for buttering the pan
- 3/4 cup light corn syrup
- 2 cups sugar
- 2 cups heavy whipping cream
Instructions
- Line an 8×8-inch baking dish with parchment paper. Grease well with butter. Set aside.
- In a 3 quart pan (or larger), combine the 1/2 cup butter, corn syrup, sugar and cream. Bring the mixture to a boil, stirring constantly.
- Once the mixture is boiling, let it boil uncovered until it reaches 238ºF on a candy thermometer, stirring frequently. (Read the notes below for non-thermometer instructions.) This will take anywhere from 30-60 minutes, so be patient.
- Pour the hot caramel into the prepared dish. Let it cool completely.
- Remove the caramel from the pan using the sides of the parchment paper and transfer to a cutting board. Cut the candy into 8 rows by 8 rows, 1×1-inch each. Wrap candies in waxed paper, if desired.
Jack says
You were right about the cook time. Great recipe. Thanks so much. I will take to work on Friday
LOri says
How do you keep the caramels from sticking to the parchment paper
Salma says
You grease the parchment paper.
Simon says
Mm delicious, this turned out just right. Thanks for sharing.
Simon